Preparation of process food using liquid sodium phosphate

ABSTRACT

Sodium phosphate emulsifying agents can be prepared by contacting a liquid sodium phosphate with an effective amount of a source of alkalinity to give a liquid phosphate composition with a predetermined ratio of disodium phosphate and trisodium phosphate emulsifying agents. The liquid phosphate composition can then be combined with a food product precursor to produce a processed food product.

CROSS-REFERENCE TO RELATED APPLICATION

This application is a continuation-in-part of U.S. application Ser. No.08/148,390, of Nov. 8, 1993, now allowed.

FIELD OF THE INVENTION

The invention is related to the preparation of processed food products,for example, dairy, meat or cereal products, specifically, cheese usingliquid sodium phosphates as emulsifying agents.

BACKGROUND OF THE INVENTION

It is well known that phosphates and their salts are useful asemulsifying agents in the preparation of food products, for example,dairy products including process cheese. The preparation and propertiesof such emulsifying agents are well known. (See, U.S. Pat. Nos.3,729,546 (Bell); 3,615,586 (Rohlfs) and German Patent Nos. 1,299,989,1,692,305 and 2,342,299).

Sodium phosphates are commonly used in the manufacture of process cheeseeither alone or in mixtures. The sodium phosphates sequester calciumions in the cheese, to solubilize the protein and increase its hydrationand swelling, to facilitate emulsification of fat, and to adjust andstabilize pH. (See, Caric et al., Food Microstructure, Vol. 4, pp. 297(1985). Sodium phosphates are of great importance to cheese processingbecause they affect the chemical, physical and microbiologicalproperties of the finished cheese product. Sodium phosphates are notemulsifiers in the strict sense, i.e. they are not surface-activesubstances, yet they are commonly included in the group of ingredientscalled "emulsifying agents" (See Caric et al., Food Microstructure, Vol.4, pgs. 297-312 (1985).

Process cheese is prepared by heating hard cheese and/or soft cheese ina mixture with certain emulsifying agents in a melting process to atemperature above about 80° C. During this melting process, theinsoluble starting cheeses are converted into liquid by means of theemulsifying agents. (See U.S. Pat. No. 3,615,586).

The known processes to prepare process cheese typically involve theaddition of the sodium phosphate emulsifying agents as dry-solids or asa combination of concentrated solutions of disodium phosphate andtrisodium phosphate from separate heated storage tanks. Problems areassociated with these processes, however. Adding solid sources of sodiumphosphates can result in a phosphate build up within a cooker or blenderbecause the solid phosphates do not fully dissolve and stick to theaugers. The build-up of phosphates on the inside of the cooker orblender causes the cheese to burn during the cooking cycle. Undissolvedphosphates also give the processed cheese a lumpy consistency.Furthermore, when a solid source of sodium phosphate does not fullydissolve in the process mixture, the residual undissolved solid sodiumphosphate contributes to the solids that are removed by filters.

Alternatively, if concentrated liquid sources of disodium phosphate andtrisodium phosphate are utilized in the cheese manufacturing process,these solutions must be stored at elevated temperatures (130° to 160°F.) to prevent crystallization of the sodium phosphates from solution.Storing the concentrated disodium phosphate and trisodium phosphatesolutions at elevated temperatures requires expensive insulating andheating equipment which increases manufacturing costs significantly.Furthermore, if a malfunction allows the temperature to drop, thesolutions can crystallize within the delivery system, resulting inexpensive downtime, repairs and/or replacement of the tanks, pumps,valves and piping.

Further, the manufacture of dry disodium phosphate, can result inpyrophosphate formation resulting from two disodium phosphate moleculesfusing together. This is caused by high temperatures (approximately 450°C.) in the drying process. Pyrophosphate contamination in the processcheese will result in the failure of starting cheeses to completelyhomogenize. (See, Molins, Phosphates in Food, CRC Press Inc. (1991) pg.57). As much as 0.5% tetrasodium pyrophosphate in the disodium phosphateis detrimental to its use in process cheese. Toy, Arthur D. F.,Phosphorus Chemistry in Everyday Living, A.C.S., Washington, D.C., 1976.The processed cheese would lose its melting properties.

The addition of dry solid sources of disodium phosphate and trisodiumphosphate requires human labor to physically add the appropriate amountof the disodium phosphate and/or trisodium phosphate. This results insubstantial bag disposal cost, phosphorous additions to landfills, andoccasionally, human error in measuring the amount of phosphate to beadded. Injuries from lifting heavy bags are also a concern for employeesand employers.

For these reasons, the preparation of process cheese using a dry solidsource of sodium phosphates or by adding separate amounts ofconcentrated disodium phosphate or trisodium phosphate solutions storedat elevated temperatures is an expensive process. The use of the solidhas the same disadvantages as mentioned above for processing cheese.Also, the use of liquid trisodium phosphate would require heated storageand steam traced piping.

Trisodium phosphate is also used in other food processing industriessuch as meats, fish and poultry for reducing, removing, retarding orcontrolling salmonella and other spoilage bacteria. (See U.S. Pat. Nos.5,192,570; 5,143,739; 5,069,922; 5,262,186; 5,268,185; and 5,283,073).Thus, it is an object of this invention to prepare food products by amore economic and quality concerned route.

SUMMARY OF THE INVENTION

The invention is directed to a method for the preparation of foodproducts, specifically, process cheese, poultry or cereal. The methodinvolves contacting a liquid sodium phosphate with an effective amountof a source of alkalinity to give a liquid phosphate composition with apredetermined ratio of monosodium phosphate, disodium phosphate andtrisodium phosphate, and combining a food product precursor with theliquid phosphate composition. In one embodiment, the invention isdirected to an improved method of preparing process cheese, comprisingthe steps of contacting a liquid sodium phosphate with an effectiveamount of sodium hydroxide to give a liquid phosphate composition with apredetermined ratio of monosodium phosphate, disodium phosphate, andtrisodium phosphate, (i.e. predetermined pH) and combining a processcheese precursor with the liquid phosphate composition.

In a preferred embodiment, the invention is directed to an improvedmethod of preparing process cheese comprising the steps of contacting aliquid sodium phosphate with an effective amount of sodium hydroxide togive a liquid phosphate composition with a predetermined ratio ofmonosodium phosphate, disodium phosphate and trisodium phosphate, andcombining a process cheese precursor with the liquid phosphatecomposition wherein the liquid sodium phosphate is stored at atemperature between about 40° to 110° F., has a crystallizationtemperature less than about 115° F., has an acidic pH less than about6.5 and has a greater concentration of monosodium phosphate thandisodium phosphate.

In a further aspect of the invention, dairy, meat and cereal productsare prepared according to the method of the invention. Specifically, aprocess cheese, poultry, or cereal product is prepared according to themethod of the invention.

Thus, for example, another aspect of the invention is a method of usingliquid trisodium phosphate to reduce, remove, retard or controlsalmonella and other spoilage bacteria, e.g. campylobacter and listeria,in processing poultry comprising the steps of: (a) contacting a liquidsodium phosphate with an effective amount of sodium hydroxide to give aliquid trisodium phosphate composition, and (b) combining a poultryproduct precursor with the liquid trisodium phosphate composition;wherein the liquid sodium phosphate is stored at a temperature betweenabout 40° to 100° F., has a crystallization temperature less than about115° F., has an acidic pH less than about 6.5, and has a greaterconcentration of monosodium phosphate than disodium phosphate. Stillanother aspect of the invention is a method of using liquid trisodiumphosphate as above in cereal production and in other food products suchas meats, red meats or fish.

Due to the problems and expense that exists with the known methods ofadding sodium phosphates to food products, a substantial need exists fora method of adding sodium phosphates to food products which utilizes aliquid sodium phosphate starting material, that can be stored at roomtemperature, and that can provide predetermined variable amounts ofmonosodium phosphate, disodium phosphate and trisodium phosphate in thefinal food product. The method of the invention does not require hightemperature storage of the liquid sodium phosphate starting material,and reduces the labor costs associated with dry solid sodium phosphatebag disposal and manual addition of the dry solid sodium phosphate tothe food product precursor. Room temperature storage also allows the useof inexpensive poly tanks and normal uninsulated piping for delivery.Further, the invention substantially reduces the frequency of filterchanges associated with the removal of undissolved solid sodiumphosphates in the manufacturing process.

The method of the invention can also result in faster cook times for thefood product because the reaction between the liquid sodium phosphateand the source of alkalinity is highly exothermic and can produce enoughheat to contribute energy to the processing temperature. In addition,"dwell times" associated with dissolving the dry sodium phosphate in theprocess liquid can be greatly reduced or eliminated from the process. Indairy products, creamier textures are observed because of theelimination of unsolubilized dry phosphates.

The method of the invention can eliminate the possibility ofpyrophosphate contamination of the dairy product which results fromcontaminated dry disodium phosphate. The invention does not use drydisodium phosphate, which can fuse in the drying process during themanufacturing process forming pyrophosphates, and therefore, eliminatesthe starting material which causes the pyrophosphate contamination inthe dairy product.

The method of the invention can also be automated which reduces humanerror, labor and processing times.

BRIEF DESCRIPTION OF THE DRAWING

FIG. 1 is a schematic drawing of a batch-type manufacturing process thatcan be used to practice the method of the invention.

FIG. 2 is a schematic drawing of a continuous manufacturing process thatcan be utilized to practice the method of the invention.

FIG. 3 is an illustration of a titration curve of phosphoric acid withsodium hydroxide.

DETAILED DESCRIPTION OF THE INVENTION

The invention is directed to the discovery that sodium phosphateemulsifying agents can be added during the manufacture of a food productusing a novel process to produce and then deliver the sodium phosphates.Specifically, the invention involves contacting a liquid sodiumphosphate with an effective amount of a source of alkalinity to give aliquid phosphate composition with a predetermined ratio of monosodiumphosphate, disodium phosphate, and trisodium phosphate, and combining afood product precursor with the liquid phosphate composition.

The invention can be utilized in any food product manufacturing processwhich utilizes sodium orthophosphates. Generally, sodium orthophosphatesare used as emulsifying agents in dairy and poultry products, but theinvention should not be limited to such use as emulsifying agents.

Dairy products which can be prepared using the invention include butshould not be limited to: cheese, milk, cream, butter and dairy dessertcompositions. Preferably, the dairy product comprises a process cheese.Typical ingredients used in the manufacture of process cheese includebut should not be limited to: a natural cheese base, emulsifying agents,milk protein ingredients, cream, butter, preservatives, coloring agents,flavoring agents, water, salt, vegetables, spices, and binders.

In the context of this invention, the terms "food product precursor,""meat and poultry product precursor," "cereal product precursor," "dairyproduct precursor" or "process cheese precursor" include all of theingredients in the final food product except the sodium phosphate. Thus,the addition of the sodium phosphate to the food product precursor or,in particular, the process cheese precursor would result in a completefood product formulation or, in particular, a complete process cheeseformulation.

Examples of process cheese include but should not be limited to: drycheese such as that on CHEETOS®, sliced cheese, cheese dip, cheesesauce, and soft cheese such as VELVEETA®.

The principles of process cheese production are well known and typicallyinvolve adding the emulsifying agents (sodium phosphates) in either ablending stage where the natural cheese is ground up, or in a cookingstage where the ground natural cheese composition is heated by steam inan auger to produce a homogeneous liquid blend. The process cheeseproduction can be either a batch or continuous system, and the method ofthe invention can be used in either a batch or continuous process.

Sodium phosphates are known emulsifying agents. Emulsifying agents areused in dairy products to sequester calcium in the protein system of thedairy product; peptize, solubilize and disperse protein; hydrate andswell proteins; emulsify fat and stabilize the emulsions; control andstabilize the pH; and form an appropriate dairy product structure aftercooling. (See, Caric, et al., Effects of Emulsifying Agents on theMicrostructure and Other Characteristics of Process Cheese, FoodMicrostructure, Vol. 4, pgs. 297-298 (1985)).

Importantly, if too much emulsifying agent is added to the processcheese, the cheese will not melt during processing and a hard brick ofcheese will form. In contrast, if too little emulsifying agent is added,the cheese will oil off and will not homogenize. Furthermore, by U.S.Government regulations, no more than 3% by weight of the final dairyproduct can comprise phosphates.

The invention involves manufacturing and then dispensing the sodiumphosphate emulsifying agents as a liquid phosphate composition.Specifically, an effective amount of a source of alkalinity is added toa liquid sodium phosphate to give a liquid phosphate composition with apredetermined ratio of monosodium phosphate, disodium phosphate, andtrisodium phosphate. The desired ratio of monosodium phosphate, disodiumphosphate and trisodium phosphate in the final cheese product isdetermined based on a variety of the factors including pH, desiredorganoleptic properties, type of cheese, and buffering capacity amongother things.

In the manufacture of a meat, poultry or cereal product, the effectiveamount of a source of alkalinity is added to liquid sodium phosphate togive a liquid composition of trisodium phosphate. In the meat or poultryproduct, the liquid trisodium phosphate prevents, reduces or eliminatessalmonella.

In the cereal product, the pH of the cereal mix can be controlled byvarying the amount of alkalinity source added in the liquid sodiumphosphate as desired.

The liquid sodium phosphate is an aqueous solution comprising monosodiumphosphate. The liquid sodium phosphate can be stored in a storage tankat a temperature between about 40° F. and 110° F.

Preferably, the liquid sodium phosphate has a crystallizationtemperature of below about 115° F. More preferably, the liquid sodiumphosphate crystallizes at a temperature of below about 100° F., mostpreferably at a temperature below about 90° F. Thus, the liquid sodiumphosphate is a homogenous solution during room temperature storage, anddoes not require insulated tanks and pipes to keep the sodium phosphatesin solution from crystallizing.

The pH of the liquid sodium phosphate correlates to the ratio ofmonosodium phosphate, disodium phosphate and trisodium phosphate insolution. Greater amounts of monosodium phosphate are present in acidicsolutions compared to greater amounts of trisodium phosphate beingpresent in alkaline solutions. Preferably, the liquid sodium phosphatecomprises a greater concentration of monosodium phosphate than disodiumphosphate. Preferably, pH of the liquid sodium phosphate is an acidic pHbelow about 6.5. More preferably, the pH of the liquid sodium phosphateis below about 5.5, most preferably below about 4.3

The percent by weight of sodium phosphate in the liquid sodium phosphateis generally between about 5 to 95%. More preferably, there is about 15to 70% by weight of the sodium phosphates in the liquid sodiumphosphate, most preferably 25 to 60% by weight.

The source of alkalinity (or base) can be any one of a variety of foodgrade bases. Preferably, the source of alkalinity is an alkali metalsalt. Both sodium and potassium salts can be utilized in the invention,but sodium salts are preferred because potassium salts tend to give ametallic taste to the food product. More preferably, the source ofalkalinity comprises sodium hydroxide, sodium carbonate, or mixturesthereof. Because a more concentrated solution of sodium hydroxide can beprepared (up to about 50% by weight), the preferred source of alkalinitycomprises sodium hydroxide.

The maximum concentration of a sodium hydroxide solution that can beprepared at room temperature is about 50% by weight. However, if heatingis employed, a solution of up to about 70% by weight sodium hydroxidecan be prepared. The weight percentage of the solids in the source ofalkalinity is preferably about 5 to 70%. More preferably, the percent byweight of solids in the source of alkalinity is about 5 to 50%, mostpreferably 30 to 50%.

In a preferred embodiment of the invention, the source of alkalinity isadded to the liquid sodium phosphate. When the source of alkalinity isadded to the liquid sodium phosphate, a liquid phosphate composition isproduced in an exothermic, autocatalytic reaction to give a specificratio of monosodium phosphate, disodium phosphate and trisodiumphosphate in solution. The temperature of the liquid phosphatecomposition can rise to about 180° F. from the energy released in theexothermic reaction between the liquid sodium phosphate and the sourceof alkalinity. This increase in temperature can be advantageously usedin the manufacture of a dairy product, specifically, in the productionof process cheese to facilitate the melting of the natural cheese.

After the source of alkalinity has contacted the liquid sodium phosphateto form the liquid phosphate composition, the liquid phosphatecomposition can be added to the process cheese precursor and no dwell(mixing) time is required. Dry sodium phosphates conversely are usuallyadded after 1/2 of the process cheese precursor is put in the cooker toinsure adequate mixing. In a typical batch type manufacturing process,the liquid sodium phosphate and the source of alkalinity are allowed tomix for about 15 seconds before they are combined with the processcheese precursor. In a typical continuous system the liquid sodiumphosphate and the source of alkalinity are separately added to theprocess cheese precursor simultaneously.

In a preferred embodiment of the invention 101 shown in FIG. 1, thesodium hydroxide and the liquid sodium phosphate materials are pumped incontinuous loops 102 and 103 from the liquid sodium hydroxide and liquidsodium phosphate storage tanks 104 and 105 to three way valves 106 and107. The valves are adjacent to a small stainless steel (or other heatresistant material) batch tank 108 which is connected to load cells109a-c. The liquid sodium phosphate is delivered first into the batchtank 108 via a preprogrammed controller 110 or manually via a weightscale (not shown in FIG. 1). The liquid sodium hydroxide is then addedin the same manner. A third valve 111 can then be opened, adding theliquid phosphate composition into, for example, a cheese cooker orcheese blender (not shown in FIG. 1) to be combined with the processcheese precursor.

In a continuous process embodiment 201 of the invention, shown in FIG.2, the liquid sodium phosphate and the liquid sodium hydroxide aredelivered in continuous loops 204 and 205 from the storage tanks 202 and203 to three way valves 206 and 207. The liquid sodium hydroxide and theliquid sodium phosphate are simultaneously delivered into the continuousprocess cheese through a metering system 208 that controls the amount ofeach material that is added.

By varying the amount of the source of alkalinity, preferably, sodiumhydroxide which is added to the liquid sodium phosphate, the final pH ofthe process cheese can be adjusted. The pH of the process cheese isimportant because pH can affect the cheese protein configuration andstability in addition to the ability of the sodium phosphates to bindcalcium. Generally, the pH of a final process cheese is between about 5to 6.5. A pH of about 5 is near the isoelectric point of the cheeseproteins which can cause the process cheese to become crumbly. Incontrast, when the pH of the final process cheese is about 6.5, thecheese can become very soft and elastic.

Furthermore, controlling the ratio of sodium hydroxide to liquid sodiumphosphate determines the ratio of monosodium phosphate, disodiumphosphate, and trisodium phosphate in the liquid phosphate composition.By controlling the amount of sodium hydroxide which is contacted with aspecific amount of the liquid sodium phosphate, a predetermined ratio ofmonosodium phosphate, disodium phosphate and trisodium phosphate can beprepared in the liquid phosphate solution.

This concept is demonstrated in the titration curve of phosphoric acidwith sodium hydroxide shown in FIG. 3. In this system there are threesteps with two inflexion points at pH's 4.5 and 9.5. The first inflexionat pH 4.5 corresponds to the formation of monosodium phosphate and thesecond inflexion at pH 9.5 corresponds to the formation of disodiumphosphate.

Generally, the weight ratio of the liquid phosphate composition to theweight of base on an anhydrous basis is between about 1:2 and 4:1.

Tables 1 through 3 shown below, illustrate the method of the inventionwherein by varying the amounts of sodium hydroxide and liquid sodiumphosphate, a predetermined ratio of disodium phosphate and trisodiumphosphate in the final food product can be achieved. In Tables 1 through3 shown below, the liquid sodium phosphate comprises CHEESE-PHOS™manufactured by Hawkins Chemical Inc., of Minneapolis, Minn. CHEES-PHOS™has a pH of about 3.8 to 4.2 crystallization point less than 50° F. andabout 44.5 to 45.5% by weight monosodium phosphate. The sodium hydroxideused in Tables 1 through 3 has a concentration of 50% by weight.

                                      TABLE 1                                     __________________________________________________________________________    (Sodium phosphates comprise about 1.75% by wt.                                of the process cheese)                                                                          SODIUM           DISODIUM  TRISODIUM                               LIQUI-PHOS ™                                                                          HYDROXIDE WATER  PHOSPHATE PHOSPHATE                        FORMULA                                                                              (LBS.)   + (LBS.)  = (LBS.)                                                                             + (LBS.)  + (LBS.)                           __________________________________________________________________________    1      22.1       6.7       14     14.75     --                               2      21.8       7.6       13     12.75     3.75                             3      21.5       8.5       12     10.75     7.50                             4      17.8       6.9       10     9.0       6.0                              5      21.2       9.4       11     8.75      11.25                            6      17.7       7.8        9     7.25      9.50                             7      20.9       10.2      10     6.75      15.0                             8      20.5       11.0       8     4.75      18.6                             9      20.1       11.8       7     2.75      22.3                             10     18.6       12.3       5     --        26.0                             __________________________________________________________________________

                                      TABLE 2                                     __________________________________________________________________________    (Sodium phosphates comprise about 2% by wt.                                   of the process cheese)                                                                          SODIUM           DISODIUM  TRISODIUM                               LIQUI-PHOS ™                                                                          HYDROXIDE WATER  PHOSPHATE PHOSPHATE                        FORMULA                                                                              (LBS.)   + (LBS.)  = (LBS.)                                                                             + (LBS.)  + (LBS.)                           __________________________________________________________________________    11     24.7       7.4       16     16.5      --                               12     23.9       9.5       13     11.75     8.75                             13     23.5       10.5      12     9.50      13.0                             14     22.3       11.0      10     7.0       16.5                             15     22.7       12.5       9     4.75      21.75                            16     22.0       13.2       8     2.25      26.0                             17     21.9       14.4       6     --        30.5                             __________________________________________________________________________

                                      TABLE 3                                     __________________________________________________________________________    (Sodium phosphates comprise about 2.2% by wt.                                 of the process cheese)                                                                          SODIUM           DISODIUM  TRISODIUM                               LIQUI-PHOS ™                                                                          HYDROXIDE WATER  PHOSPHATE PHOSPHATE                        FORMULA                                                                              (LBS.)   + (LBS.)  = (LBS.)                                                                             + (LBS.)  + (LBS.)                           __________________________________________________________________________    18     28.5       8.5       18     19.0      --                               19     27.3       8.5       17     17.5      1.5                              20     27.1       8.9       16     16.5      3.25                             21     27.3       9.6       16     15.75     5.25                             22     27.1       10.0      16     14.75     7.0                              23     27.0       10.5      15     13.75     9.0                              24     26.2       10.7      14     12.25     11.0                             25     26.0       11.2      13     11.0      13.25                            26     26.7       12.0      13     10.5      15.25                            27     26.1       12.1      13     9.5       16.5                             28     26.3       12.8      12     8.5       19.0                             29     15.9       7.9        7     5.0       11.75                            __________________________________________________________________________

It will be appreciated by those skilled in the art that variations canbe made in the invention without departing from the spirit and scope ofthe invention as defined by the claims.

What is claimed is:
 1. A method of preparing processed dairy, poultryand cereal products comprising the steps of:(a) contacting a liquidsodium phosphate, wherein the liquid sodium phosphate is stored at atemperature between about 40° to 100° F., has a crystallizationtemperature less than about 115° F., has an acidic pH less than about6.5, and has a greater concentration of monosodium phosphate thandisodium phosphate, with an effective amount of sodium hydroxide to givea liquid phosphate composition wherein the weight ratio of the liquidphosphate composition to the weight of sodium hydroxide on an anhydrousbasis is between about 1:2 and 4:1, and (b) combining a dairy, poultryor cereal product precursor with the liquid phosphate composition. 2.The method of claim 1 wherein a total combined weight on an anhydrousbasis of monosodium phosphate, disodium phosphate and trisodiumphosphate in a resulting dairy product is less than about 3%.
 3. Themethod of claim 1 wherein the method comprises a batch system.
 4. Themethod of claim 1 wherein the method comprises a continuous system. 5.(Amended) A method of using liquid trisodium phosphate to reducesalmonella in processing poultry comprising the steps of:(a) contactinga liquid sodium phosphate, wherein the liquid sodium phosphate is storedat a temperature between about 40° to 100° F., has a crystallizationtemperature less than about 115° F., has an acidic pH less than about6.5, and has a greater concentration of monosodium phosphate thandisodium phosphate, with an effective amount of sodium hydroxide to givea liquid trisodium phosphate composition wherein the weight ratio of theliquid phosphate composition to the weight of sodium hydroxide on ananhydrous basis is between about 1:2 and 4:1, and (b) combining apoultry product precursor with the liquid trisodium phosphatecomposition.
 6. A method of using liquid trisodium phosphate in cerealproduction comprising the steps of:(a) contacting a liquid sodiumphosphate, wherein the liquid sodium phosphate is stored at atemperature between about 40° to 100° F., has a crystallizationtemperature less than about 115° F., has an acidic pH less than about6.5, and has a greater concentration of monosodium phosphate thandisodium phosphate, with an effective amount of sodium hydroxide to givea liquid trisodium phosphate composition wherein the weight ratio of theliquid phosphate composition to the weight of sodium hydroxide on ananhydrous basis is between about 1:2 and 4:1, and (b) combining a cerealproduct precursor with the liquid trisodium phosphate composition.